Skip to main content

Skillet Chicken and Mushroom Wine Sauce

Ingredients

  • 3 boneless, skinless chicken breasts, cut diagonally into cutlets
  • ½ cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces mushrooms, cleaned and thick sliced
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, sliced thin
  • 1 ½ cups chicken broth, low sodium
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth


Instructions

  1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
  2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
  3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
  4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
  5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
  6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Strawberry Pie Delicious Dessert

Ingredients 1 9 " frozen pie crust baked 1 cup sugar 1 1/2 cup water 1/4 cup cornstarch 1 lb strawberries sliced 1 3 oz pkg strawberry jello Instructions Bake pie crust according to package directions, remove from oven and let cool. Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust. Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream if desired. Recipes Source :  Click Here
Post a Comment
Read more

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmes...
Post a Comment
Read more

Caprese Chicken Recipe

Ingredients 4 5-7 oz chicken breasts, pounded to even thickness 2 tsp italian seasoning 2 tsp sea or kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper 1 tbsp olive oil 8 oz fresh mozzarella, sliced into 8 even pieces 2 vine ripened tomatoes, sliced into 1/2" slices fresh basil, to taste aged balsamic or balsamic glaze, to taste Instructions Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.  Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per sid...
Post a Comment
Read more